Xin Cuisine: Savour the Chinese delicacy

It has been a long time since I last step foot here, my family used to refer Holiday Inn Atrium as “the black glass hotel”.

The air was sucked out of the room when the salad lobster ($9 per 100g) appeared; her sheer beauty took our breathe away, and for the next few second, we were wondering what to do, then one of us took a pair of chopstick and took a bite. And then the whole lobster was gone in a flash.

When in a Chinese restaurant, roasted pork is always a good indicator of the standard of the food. Unfortunately it was sold out when we went for dinner that night, but luckily we still had the suckling pig ($80 for half). Beneath the crispy skin, was the most delicious roasted pig ever, but it was the layer of fats in between that’s so sinful, but good!

I finally found a sweet & sour pork ($16) that’s good enough. I’ve been looking for one to satisfy the sweet-sour-pork-fan-in-me, and I must say Xin Cuisine’s rendition was done nicely; the crunchy pork was coated in the glossy sweet & sour sauce. The sweetness was further enhanced with the addition of lychee and apple instead of just the typical pineapple and cucumber.

And when we thought the salad lobster was good, the baked lobster with foie gras was even better. Thick, creamy mayonnaise sauce with generous chunks of foie gras, baked with the fresh, juicy crustacean. Just the thought of foie gras, and lobster, swoon! You get the idea.

Using the same sauce as the baked lobster with foie gras; the cod fish (not on the usual menu) was nicely seared on the outside and you could taste the freshness inside. We eyed it for a while and then we dug in. Removing the ginger garnish, I shoveled a corner of the fish into my mouth in one bite. The cod was perfect; it tasted good on its own, but it’s even better when we had it together with the sauce.

The Salted crusted baked Kampung chicken ($48 for whole chicken) was specially prepared in advance, and from what I understand, the difference between the normal bred chicken and kampung chicken was that while the former was caged up feeding on grains everyday, the latter gets to “run about” and exercise, which made the meat more tender and tasty.

And the main draw of the kampung chicken here was the infusion of the salted crusted into the chicken, and although it’s meant to be done this way, but we felt that it was slightly too salty for our liking.

First thoughts, the Braised 5-head abalone ($36) looks amazing. Drizzled with superior oyster sauce, there’s a reason why abalone is one of the top delicacy in Chinese cuisine. The abalone was braised until it was so soft, yet retaining a chewiness texture. It was good!

Since I had deep-fried ice cream before, I wasn’t so fascinated this time round. But still we couldn’t help not ordering it as it’s on the menu anyway. A split second into the pot of oil, was all it need for this beauty. Any longer and it would be ruin.

You like chocolate? You like mooncakes too? So how about some Mini snowskin mooncake with Champagne chocolate and pandan ($40 for 6 mini pcs)? Champagne chocolate centre with a pandan flavoured lotus paste – it’s one of those things that you either love it, or hate it.

On first look, I thought that this was the traditional mooncake with lotus paste, but it was not. Creamy moist custard filling is wrapped around a salted egg yolk and yum – I like custard! A sprinkle of edible gold flakes makes it irresistible, it’s a sin to eat something so pretty. Xin’s Mini special egg custard mooncake with egg yolk ($42 for 6 mini pcs)

The vibrant purplish blue snowskin made it very outstanding, and no, it’s not coloured flavourings. The blue pea flower was used to naturally infused and produce the beautiful colour. My family absolutely adored the Mini snowskin Peranakan mooncake with durian ($42 for 6 mini pcs); two mini mooncakes are definitely not enough for durian lovers.

My folks enjoyed the dinner of course; lobster with foie gras, suckling pig, abalone, I’m hungry now just by looking at the photos. I will probably go back to Xin Cuisine again, to try out their dim sum (it wasn’t available during dinner time).

My appreciation to Lynda from DBS, Cherylene & Seema from Eurorscg, and the Ivy & her staff from Xin Cuisine for the wonderful dinner. This is the third and final restaurant with DBS Foodster, my previous two dinner was at the Queen & Mangosteen, and Umami Japanese restaurant. You can find out more information about the DBS Indulge Series here.

First off, your photos are so amazing! I love suckling pig – I probably would have hesitated at the pig’s head being on the plate, but not for long – it looks really delicious (and so naughty too!). I’ve never tried mooncakes but they seem to be a popular blog-topic in food blogs lately. They’re certainly interesting-looking!